You know how I was talking about my summer to-do list earlier? Well, one goal on that list is to go blueberry picking.
In my opinion, there are few things better than wandering through rows and rows of blueberry plants, picking fresh, plump blueberries by the handful, and, of course, eating a couple along the way. What’s even better is that after you’re done picking, you arrive home with pounds and pounds of gorgeous berries to enjoy for the weeks to come. As a self-proclaimed blueberry lover, it’s practically heaven.
Unfortunately, my favorite blueberry farm doesn’t open until July, which means I don’t quite have an abundance of blueberries in my kitchen yet. For the time being, I’m sticking to frozen blueberries for all of my baking needs. Luckily, there are a couple of recipes that actually work better with frozen fruit. This Lemon Blueberry Tart is one of them.
As the blueberries melt, they release all of their juices, creating a super flavorful addition to the filling of this tart. Paired with lemon juice and maple syrup, the filling is just sweet enough and reminds me of sunny days and picnics. A non-fat oat crust completes the tart, making it the perfect hearty breakfast or healthy dessert. I may or may not have eaten it all myself.
3 cups frozen blueberries (do not thaw) (I used wild blueberries which are smaller, but regular or wild will work as long as they are frozen)
1/4 cup lemon juice
2 tbsp chia seeds
2 tbsp maple syrup
optional: zest of lemon for stronger lemon taste
optional: halves of lemons to remove later for stronger lemon taste
Preheat oven to 350F. Grease a small tart pan.
In the bowl of a food processor, combine oats, flour, yogurt, maple syrup, and cinnamon. Process until ingredients are completely mixed together and a thick, sticky mixture has formed. If you are using quick oats, you can also do this step my hand.
Press crust mixture into the bottom and up the sides of prepared pan so that a 1/4-1/2 inch layer covers every part of the pan. It is important to press the crust down hard to that nothing crumbles after baking.
Place pan in oven and bake for 20 min, until crust is golden brown and warm. Set aside crust until later.
Place unthawed blueberries, lemon juice, and option lemon zest in a medium sized saucepan. Heat on medium until blueberries melt and release all of their juices. Stir occasionally.
Once blueberries have melted, turn heat to low and add chia seeds, maple syrup, and option lemon halves (this just means everything left of a lemon once the juice and zest are gone). Cook on low for 15 minutes, until filling has thickened.
Remove filling from heat and pour into prepared crust. Chill entire tart in fridge for at least 6 hours, or overnight, so that the filling can thicken even more. Once chilled, slice into 6-8 slices and serve cold as breakfast or dessert.